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–+ servings

Roasted Vegetable Soup

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This creamy and flavorful roasted vegetable soup is a perfect autumn dish, ideal for cozy dinners and gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: Italian, Vegetarian
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 3 pieces white onions, sliced into thick wedges
  • 5 cloves garlic (skin left on)
  • 3 pieces mixed peppers, sliced into thick strips
  • 500 g sweet potatoes, peeled and sliced into chunks
  • 6 pieces salad tomatoes, sliced into thick wedges
  • 500 g large carrots, peeled and sliced into chunks
  • 5 sprigs fresh rosemary
  • 800 ml vegetable stock
Seasoning and Additions
  • 100 ml single cream
  • 1 tsp dried sage
  • 2 tsp Italian herb
  • 4 tbsp extra virgin olive oil
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat your oven to 175°C FAN / 350°F.
  2. On a large baking sheet, combine the onions, garlic, mixed peppers, sweet potatoes, tomatoes, and carrots. Drizzle with olive oil, season with salt and pepper, and toss everything together.
Roasting
  1. Roast the veggies in the preheated oven for about 30-35 minutes, until they’re tender and lightly caramelized.
  2. Once roasted, remove the garlic cloves, squeeze out the softened flesh, and set aside.
Blending
  1. In a large pot, combine the roasted vegetables with vegetable stock, dried sage, and Italian herbs.
  2. Blend until smooth using an immersion blender or a countertop blender (be cautious with the hot mixture!).
Finishing Touches
  1. Stir in the cream and adjust seasoning if necessary. Warm it through gently.
  2. Serve hot, garnished with a drizzle of olive oil or a sprinkle of fresh herbs.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 10gSaturated Fat: 3gSodium: 600mgFiber: 5gSugar: 7g

Notes

For extra depth of flavor, roast the garlic alongside the vegetables until they’re soft and caramelized. Experiment with different herbs like thyme or basil for variations. You can blend to your desired consistency, leaving it slightly chunky for added texture if preferred. Leftovers can be stored in an airtight container in the refrigerator for up to three days or frozen for three months.
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